| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Jewish | Salads- pou, Salads- ric, Xtras- left | 6 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Red bell pepper, seeded and | |
| diced | ||
| 1 1/2 | c | Coarsely chopped cooked |
| turkey | ||
| 1/2 | c | Dried apricots, slivered |
| 1/2 | c | Slivered almonds, lightly |
| toasted * | ||
| 1 | Scallions, thinly sliced | |
| 2 1/2 | c | Chicken or turkey broth |
| 2 | c | Plain couscous |
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
Heat oil in a medium skillet over medium- high heat. Add red bell pepper and saute until softened, about 5 minutes. Stir in turkey, apricots, almonds and scallions and keep mixture warm over low heat. Bring chicken or turkey broth to a boil in a medium saucepan. Slowly stir in couscous. Remove pan from heat, cover and let stand 5 minutes. Uncover and stir in turkey mixture until evenly distributed. Season with salt and pepper. Serve at once. Makes 6-8 servings. Recipe from: Naples Daily News (food section), Naples FL 11-27-97 *NOTE: To toast almonds place in shallow baking pan and roast uncovered in a 300 degree F oven about 20 minutes, stirring often, until lightly browned. Recipe by: Butterball Turkey Talk-Line Contest- Sarah Leah Chase Posted to JEWISH-FOOD digest V97 #310 by Linda Shapiro <lss@coconet.com> on Nov 27, 1997
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“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”
Nutrition (calculated from recipe ingredients)
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Calories: 1209
Calories From Fat: 857
Total Fat: 97g
Cholesterol: 362.4mg
Sodium: 3111.1mg
Potassium: 260.6mg
Carbohydrates: 18.8g
Fiber: 2.6g
Sugar: 7.4g
Protein: 71.5g